Get ready to embark on a culinary adventure with "Kevin's Korean BBQ Short Ribs" that will transport your taste buds straight to the vibrant streets of Seoul! This mouthwatering dish features tender, juicy beef short ribs marinated in a sweet and savory blend of soy sauce, brown sugar, and aromatic spices. Perfect for impressing guests at your next dinner party or simply indulging in a comforting meal at home, these ribs are a showstopper that will have everyone asking for seconds. With just a little preparation and patience, you can create an unforgettable feast that’s bursting with authentic Korean flavors. Are you ready to elevate your cooking game? Let’s dive into the recipe!
Ingredients
- 3 lbs beef short ribs
- 1 cup soy sauce
- 1/2 cup brown sugar
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 green onions, chopped
Instructions
- Remove short ribs from refrigerator 30 minutes before cooking to bring them to room temperature, which ensures even cooking.
- In a large mixing bowl, whisk together soy sauce, brown sugar, sesame oil, rice vinegar, minced garlic, and grated ginger to create a marinade.
- Place short ribs in a large resealable plastic bag or non-reactive container and pour marinade over them, ensuring all meat is evenly coated.
- Refrigerate and marinate for at least 4 hours, preferably overnight, to allow flavors to deeply penetrate the meat.
- Preheat oven to 325°F (165°C) and remove ribs from marinade, reserving the liquid for basting.
- Place ribs in a large roasting pan, bone-side down, and cover tightly with aluminum foil to prevent moisture loss.
- Slow roast in the oven for approximately 2 hours, basting with reserved marinade every 30 minutes to enhance flavor and keep meat tender.
- Check internal temperature; ribs should reach around 195-205°F (90-96°C) for optimal tenderness.
- Remove from oven and let rest for 10-15 minutes to allow juices to redistribute.
- Garnish with chopped green onions before serving with steamed rice or kimchi.
Tips
- Bring to Room Temperature: Always remove the short ribs from the refrigerator 30 minutes before cooking. This step is crucial for ensuring even cooking throughout the meat.
- Marinate for Maximum Flavor: For the best results, marinate the ribs for at least 4 hours, but overnight is ideal. This allows the flavors to deeply penetrate the meat, resulting in an incredibly flavorful dish.
- Basting is Key: Don’t forget to baste the ribs with the reserved marinade every 30 minutes during cooking. This not only enhances the flavor but also helps keep the meat moist and tender.
- Cover While Roasting: Cover the ribs tightly with aluminum foil while roasting to trap moisture, which prevents the meat from drying out and promotes tenderness.
- Check for Tenderness: Use a meat thermometer to check the internal temperature of the ribs. They should reach around 195-205°F (90-96°C) for optimal tenderness, making them fall-off-the-bone delicious.
- Rest Before Serving: Allow the ribs to rest for 10-15 minutes after removing them from the oven. This resting period helps the juices redistribute, ensuring every bite is juicy and flavorful.
- Garnish and Serve: Finish off your dish with a sprinkle of chopped green onions for a fresh touch, and serve alongside steamed rice or kimchi for a complete Korean BBQ experience.
Nutrition Facts
Calories: 1007kcal
Carbohydrates: g
Protein: 60g
Fat: g
Saturated Fat: g
Cholesterol: 180mg
